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Fiddlehead Ferns and Angel Hair Pasta

Fiddlehead Ferns and Angel Hair Pasta
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Servings Prep Time
4 Servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
12 minutes
Fiddlehead Ferns and Angel Hair Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
12 minutes
Ingredients
  • 1 pound fiddlehead ferns
  • 1 pound angel hair pasta
  • 3 tbsp olive oil
  • 2 green onions slice thinly
  • 1 tsp red pepper flakes
  • 1 tbsp truffle oil
  • salt and freshly ground pepper
  • parmesan grated, for garnish
Servings: Servings
Units:
Instructions
  1. In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately). Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente. Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese.
Recipe Notes

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